Methi Paneer Recipe

4.75 from 4 votes

Paneer and Methi amalgamate in a very distinctive combination that makes this dish healthy and a delectably rich savory that perfectly harmonizes with spices and flavors. Serve this sumptuous Methi Paneer gravy with hot kulchas, Naan, or rotis, and see how it garners praises from your loved ones.

Prep: 15

Cook: 25

Total: 40

Course: Main Course

Cuisine: Indian

Servings: SERVINGS

Calories: 167kcal

Author: Ruchi

Ingredients

FOR THE GRAVY

2 pieces of Moti Elaichi (Black cardamom)
2 pieces of Bay leaves (Tej patta)
3 pieces of Cloves (Laung)
½ teaspoon Cumin seeds
1 medium Onion pureed
1 teaspoon Ginger paste
1 teaspoon Garlic paste
1 small Tomato chopped
¾ cup Tomato puree or freshly grated tomatoes
4 tablespoons Yogurt thick curd
½ teaspoon Haldi (Turmeric powder)
¾ teaspoon Deggi Mirch
1 teaspoon Coriander powder (sukha dhaniya)
1 teaspoon Garam Masala Powder

OTHER INGREDIENTS

1 medium bunch of Fresh Methi leaves
⅓ cup Dried Methi leaves (if no fresh leaves available use 1 cup of dried leaves)
250 grams Paneer or Tofu (vegan)

GARNISHES

- - Chopped cilantro leaves

US Customary - Metric

Instructions

CLEAN METHI LEAVES

Pluck the methi leaves from their stems and set them in a bowl. Discard the stem. Transfer the leaves to a huge bowl. Fill it up with water and salt (the salt helps to remove any impurities). Stir the leaves around a bit to loosen the lingering dirt or other pollutants.
Allow the leaves to soak in this saltwater for 3-4 minutes. This will help in settling all the dirt at the bottom of the bowl. Now carefully lift all the soaked methi leaves from the top and transfer them to a fresh, clean bowl. Discard the dirt water in which the leaves were soaked.
Now wash the greens thoroughly under running tap water 3-4 times until the water runs clear. Transfer the clean methi leaves onto a kitchen towel to drain off the excess water. Using a sharp knife, coarsely chop methi leaves. Set aside.

COOK PANEER

Thinly slice paneer into rectangles. If using the store-bought one, soak it in water for some time to soften, then cut into slices.
Heat and grease a griddle. Transfer the paneer pieces onto the hot skillet and cook until light brown from both sides.
Once cooked, remove from heat and set aside. Do not cut the paneer slices (in triangles) when hot, as they may crumble into pieces.

PREPARE GRAVY

Combine yogurt, chopped tomatoes, and tomato puree in a bowl.
Stir in all the spices.
Mix until well blended. Set it aside.
Now, heat oil in a heavy-bottomed pan. Add whole spices, and as they start to crackle, add in ginger-garlic paste. Sauté for a minute.
Add onion paste.
Sauté until the onions are light brown in color.
Stir in the tomato mixture.
Cook for 3-4 minutes on a medium-low flame or until the oil separates the masala.
Add in fresh methi leaves and dried methi leaves.
Give it a good mix and cook for additional 2 minutes over medium-low heat.
Add water to the cooked methi mix and bring it to a boil. Allow it to boil for 2-3 minutes on a medium flame.
Cut paneer into triangles and add them to the simmering gravy.
Mix the pieces gently in the methi gravy. Adjust the seasonings and take them off the flame.
Cover the pan and allow the paneer to soak in all the flavors.
Garnish with chopped cilantro leaves and pair it with your favorite dal for a complete meal tonight.

Notes

Frequently Asked Questions

How to add a smoky flavor to the Methi Paneer?

‘Dhungar’ is the term used in India for the process of smoking food. You can easily lend a smoky flavor to your Methi Paneer too. All you have to do is:

- Heat 2 pieces of charcoal briquettes over the flame until red hot.

- Place the burning charcoal pieces into a small steel bowl or Katori while holding firmly with tongs, and place this bowl in the middle of the dish.

-Drizzle 2 tsp of ghee over the burning charcoal.

-As soon as the charcoal starts giving off smoke, cover the dish with a glass lid. Leave as it is for 6-8 minutes for the dish to incorporate the smoky flavor.

-Lift the lid after 8 minutes and carefully remove the hot bowl.

-Your smoky Methi Paneer is ready to relish! Garnish with chopped cilantro leaves and serve.

Can Methi Paneer be made vegan?

Yes, you can make a vegan version of Methi Paneer by replacing paneer with tofu and using oil instead of ghee or butter. The recipe works very well with firm tofu because tofu absorbs the flavors of the methi gravy nicely.

To add creaminess in a vegan version, use cashew cream, coconut cream, or a splash of unsweetened plant-based milk. Be careful with coconut milk if you want to preserve the classic North Indian flavor, as it can slightly change the taste.

Vegan Methi Paneer, or more accurately Methi Tofu, is a great alternative for those avoiding dairy while still enjoying the same style of curry.

Can I make Methi Paneer without cream?

Yes, Methi Paneer can absolutely be made without cream. In fact, many home-style versions do not use cream at all. The curry still turns out delicious because the onion-tomato masala and methi provide enough flavor on their own.

If you want some richness without using cream, you can add a little milk, yogurt, or cashew paste. You can also simply cook the masala until it becomes smooth and well blended, which helps create a naturally rich consistency.

Skipping cream makes the dish lighter and allows the methi flavor to shine more clearly. This is a great option for everyday cooking or for anyone who prefers a less rich curry.

Can Methi Paneer be made ahead of time?

Yes, Methi Paneer can be made ahead of time, and the flavors often deepen as it rests. This makes it a great option for meal prep, dinner parties, or next-day lunches.

If making it in advance, prepare the curry and store it in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop or in the microwave before serving. If the curry thickens too much after refrigeration, simply add a splash of water or milk while reheating.

One tip is to avoid overcooking the paneer initially if you know you will reheat the dish later. This helps keep the paneer soft and tender.

Can Methi Paneer be frozen?

Yes, Methi Paneer can be frozen, but the texture may change slightly after thawing. The gravy usually freezes well, but paneer can sometimes become a little firmer once defrosted and reheated.

For best results, freeze the methi gravy separately and add fresh paneer when reheating, if possible. If freezing the fully prepared dish, store it in a freezer-safe container and use it within a month for the best taste and texture.

To reheat, thaw in the refrigerator overnight and warm gently on the stove. Add a little water, milk, or cream to refresh the gravy if needed.

Is Methi Paneer good for lunch and dinner?

Yes, Methi Paneer is ideal for both lunch and dinner. It is filling, flavorful, and easy to pair with breads or rice. It works well as an everyday meal, a weekend curry, or a special vegetarian dish for guests and family gatherings.

Can beginners make Methi Paneer at home?

Yes, Methi Paneer is beginner-friendly and can be made successfully at home even if you are new to Indian cooking. The recipe follows a straightforward process: prepare the masala, cook the methi, add paneer, and simmer.

The key is to cook the onion-tomato masala well and not rush the process. Once the base is ready, the rest of the dish comes together quite easily. Beginners may find it helpful to start with a simpler version using fewer ingredients and then later try richer versions with cream or cashew paste.

Since the dish does not require deep frying or complicated techniques, it is an excellent paneer recipe to try at home.

Nutrition